Pineapple Cream Cheese Poundcake

Preheat your oven to 325°F (163°C).
Grease and line a loaf pan (or bundt pan) with parchment paper.
In a small bowl, mix melted butter and brown sugar. Pour the mixture into the bottom of the prepared pan.
Arrange pineapple slices on top of the sugar mixture.
2. Make the Cake Batter:

In a large mixing bowl, beat butter and cream cheese together until smooth.
Gradually add sugar and continue beating until light and fluffy.
Add eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk flour, baking powder, and salt together.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed.
Stir in vanilla extract and crushed pineapple.
3. Assemble and Bake:

Carefully pour the batter over the pineapple topping in the pan.
Smooth out the top and tap the pan gently to release any air bubbles.
Bake for 75-90 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully invert onto a serving platter.
4. Prepare the Cream Filling (If Using):

Beat cream cheese, powdered sugar, and vanilla extract until smooth.
Slowly add heavy cream and beat until thick and fluffy.
5. Assemble the Final Cake:

Once the cake has completely cooled, spread the cream filling between layers or on top, as shown in the image.
Serving and Storage Tips: